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Prep 45min
Total45min
Ingredients9
Servings7
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Ingredients
4
large baking potatoes
4
slices bacon
6
cups milk
1/2
cup all-purpose flour
4
green onions, sliced
5
oz. (1 1/4 cups) shredded sharp Cheddar cheese
3/4
teaspoon salt
1/4
teaspoon pepper
1
(8-oz.) container sour cream
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Steps
1
Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
2
Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
3
In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
4
Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
5
Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
6
To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
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Top with additional crumbled bacon, if desired.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
380
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
60%
Cholesterol
55mg
18%
Sodium
540mg
23%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
13g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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